This year’s garden has produced an abundance of kale for us.  The deer have been eating the sweeter things in our Square Foot Garden, like the tomatoes, peppers and cucumbers.  Because the deer have started to nibble on the kale now as well, I decided it was time to harvest about a half a paper grocery bag full of kale and prepare it for long term storage.

The first step I took was to blanch the kale leaves for less than 10 seconds in boiling water.  Patting the wet leaves with a towel will remove much of the moisture and make the dehydration process go quicker.  Set at 95 degrees Fahrenheit, the kale was left overnight for dehydrating.  We set the temperature this low in order to preserve as many of the nutrients as possible.

Once dried, the kale is packaged gently into this half gallon mason jar and then we use the mason jar attachment to the Food Saver to remove the air from the jar.  This will increase the storage life of the kale to be used in soups during the winter months.

Nehemiah 13:13
In charge of the storehouses I appointed Shelemiah the priest, Zadok the scribe, and Pedaiah of the Levites, and in addition to them was Hanan the son of Zaccur, the son of Mattaniah; for they were considered reliable, and it was their task to distribute to their kinsmen.